Dietary saturated fatty acid content affects lymph lipoproteins: studies in the rat.

Feldman, Elaine B.; Russell, Betty S.; Chen, Rendun; Johnson, J D; Forte, Trudy M.; Clark, Susanne Bennett

doi:10.1016/s0022-2275(20)37911-6

Cited by 39 publications

(6 citation statements)

References 26 publications

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“…Our data establish that subjects heterozygous for the A-IV-2 allele have lower fractional cholesterol absorption than A-IV-1/1 homozygous subjects on a high cholesterol, high polyunsaturated fat diet. Moreover, we also observed that cholesterol absorption in the A-IV-1/1 subjects increased on a HIPOLY diet, as previously noted in animal studies (35)(36)(37)(38), whereas in the A-IV-1/2 subjects dietary fatty acid content had little impact on cholesterol absorption. Finally, we observed that another apoA-IV polymorphism, T347S, may determine the ultimate impact of the A-IV-2 allele on cholesterol absorption.…”

Section: Discussionsupporting

confidence: 89%

Effect of apolipoprotein A-IV genotype and dietary fat on cholesterol absorption in humans

Weinberg

Geissinger

Kasala

et al. 2000

Journal of Lipid Research

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We investigated the effect of the A-IV-2 allele, which encodes a Q360H substitution in apolipoprotein (apo) A-IV, and dietary fat on cholesterol absorption in humans. In three separate studies we compared fractional intestinal cholesterol absorption between groups of subjects heterozygous for the A-IV-2 allele (1/2) and homozygous for the common allele (1/1) receiving high cholesterol ( ϳ 800 mg/day) diets with different fatty acid compositions. All subjects had the apoE 3/3 genotype. There was no difference in cholesterol absorption between the two genotype groups receiving a high saturated fat diet (33% of total energy as fat; 18% saturated, 3% polyunsaturated, 12% monounsaturated) or a low fat diet (22% of total energy as fat; 7% saturated, 7% polyunsaturated, 8% monounsaturated) diet. However, on a high polyunsaturated fat diet (32% of total energy as fat; 7% saturated, 13% polyunsaturated, 12% monounsaturated) mean fractional cholesterol absorption was 56.7% ؎ 1.9 in 1/1 subjects versus 47.5% ؎ 2.1 in 1/2 subjects ( P ‫؍‬ 0.004). A post hoc analysis of the effect of the apoA-IV T347S polymorphism across all diets revealed a Q360H ϫ T347S interaction on cholesterol absorption, and suggested that the A-IV-2 allele lowers cholesterol only in subjects with the 347 T/T genotype. We conclude that a complex interaction between apoA-IV genotype and dietary fatty acid composition modulates fractional intestinal cholesterol absorption in humans.

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Section: Discussionsupporting

confidence: 89%

Effect of apolipoprotein A-IV genotype and dietary fat on cholesterol absorption in humans

Weinberg

Geissinger

Kasala

et al. 2000

Journal of Lipid Research

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“…We hypothesized that different FFA's can directly affect the magnitude of PYY release based on differences in desaturation. This was based on classical work comparing absorption rates for dietary fat [22][23][24] with an initial study by Harry Steenbock and colleagues in 1936 [24] who found that absorption rates were much higher for linseed oil and olive oil (both high in MUFA and the slowest absorption rates were observed for coco butter, coconut oil, and palm oil (all high in SFA). Based on the composition of those fats, the oils with higher MUFA contents were being absorbed more quickly than the oils with higher SFA contents.…”

Section: Discussionmentioning

confidence: 99%

“…Several decades ago, Feldman et al [22] measured lipoprotein and TG appearance in plasma in rats and showed that the rate of absorption of lipids was inversely associated with the percentage of SFA's in the meal. More recently, Jackson et al [25] compared HF meals that were rich in either palm oil (SFA-rich), safflower oil (PUFA-rich), a mixture of fish and safflower oil (PUFA-rich), and olive oil (MUFA-rich) on postprandial chylomicron levels in 10 postmenopausal women to better understand differences in rates of digestion and absorption between fats in humans.…”

Section: Discussionmentioning

confidence: 99%

Free Fatty Acid-Induced Peptide YY Expression Is Dependent on TG Synthesis Rate and Xbp1 Splicing

Paton

Son

Vaughan

et al. 2020

IJMS

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Gut-derived satiety hormones provide negative feedback to suppress food intake and maintain metabolic function in peripheral tissues. Despite the wealth of knowledge of the systemic effects of these hormones, very little is known concerning the mechanisms by which nutrients, such as dietary fats, can promote the expression of genes involved in L-cell hormone production. We have tested the role of various dietary fats and found that after hydrolysis into free fatty acids (FFA’s), there is a differential response in the extent to which they induce PYY gene and protein production. The effect of FFA’s also seems to relate to triglyceride (TG) re-esterification rate, with MUFA re-esterifying faster with lower PYY production. We have also found that there are differences in potency of FFA’s based on their desaturation patterns in vitro. The potency effect of FFA’s is influenced by the rate of TG re-esterification, such that the longer FFA’s are in contact with L-cells, the more PYY they produce. We found that chronic consumption of high-fat diets enables the small intestine to re-esterify FFA’s into TG faster and earlier which resulted in a blunted postprandial PYY response. Lastly, we found that FFA’s induce X-box-binding protein-1 activation (Xbp1s) in L-cells and that adenoviral delivery of Xbp1s was sufficient to induce PYY gene expression. Taken together, the present work indicates that dietary fat can induce satiety, in part, prior to re-esterification. Chronic high-fat diet consumption increases the rate of re-esterification which diminishes satiety and may lead to increased food intake. Targeting intestinal TG synthesis may prove beneficial in restoring obesity-associated reductions in postprandial satiety.

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“…These enter the enterocytes by free diffusion or via transporters such as CD36, reaching the ER where they are incorporated into new triglycerides then either stored as lipid droplets or exported into the lymphatic system as chylomicrons composed of a triglyceride core surrounded by a phospholipid monolayer containing the apolipoprotein apoB48 [ 92–94 ] (Figure 4A–C). The triglyceride fatty acid composition of postprandial chylomicrons closely matches that of the recent meal, [ 95 ] while that of their structural phospholipids is influenced by the eating history and the composition of biliary phospholipids (normal dietary intake of phospholipids is 2–8 g/day while the biliary production amounts to 10–20 g/day and consists mostly of phosphatidylcholines). [ 96,97 ] Chylomicrons then travel from the lymphatic vessels to the blood circulation.…”

Section: Absorption Of Dietary Fats and Adaptive Membrane Homeostasismentioning

confidence: 99%

PAQR proteins and the evolution of a superpower: Eating all kinds of fats

Pilon

Ruiz

2023

BioEssays

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Recently published work showed that members of the PAQR protein family are activated by cell membrane rigidity and contribute to our ability to eat a wide variety of diets. Cell membranes are primarily composed of phospholipids containing dietarily obtained fatty acids, which poses a challenge to membrane properties because diets can vary greatly in their fatty acid composition and could impart opposite properties to the cellular membranes. In particular, saturated fatty acids (SFAs) can pack tightly and form rigid membranes (like butter at room temperature) while unsaturated fatty acids (UFAs) form more fluid membranes (like vegetable oils). Proteins of the PAQR protein family, characterized by the presence of seven transmembrane domains and a cytosolic N‐terminus, contribute to membrane homeostasis in bacteria, yeasts, and animals. These proteins respond to membrane rigidity by stimulating fatty acid desaturation and incorporation of UFAs into phospholipids and explain the ability of animals to thrive on diets with widely varied fat composition.

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Dietary saturated fatty acid content affects lymph lipoproteins: studies in the rat.

Cited by 39 publications

References 26 publications

Effect of apolipoprotein A-IV genotype and dietary fat on cholesterol absorption in humans

Effect of apolipoprotein A-IV genotype and dietary fat on cholesterol absorption in humans

Free Fatty Acid-Induced Peptide YY Expression Is Dependent on TG Synthesis Rate and Xbp1 Splicing

PAQR proteins and the evolution of a superpower: Eating all kinds of fats

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